Welcome to Food Friday! Every Friday I will be adding a new recipe to the “Treats” section of my blog, and hopefully you will try them out and let me know what you think. I’m always open to suggestions on how to make the recipes better, and would love to know some of your favourite versions of these recipes too.
My husband Patrick loves spicy food, and this has to be one of his favourite recipes. The recipe is from Jamie Oliver’s Meals in Minutes. We tend to use his cookbooks a lot, and we think you will love them too! He uses great ingredients, his recipes are usually quite simple but taste delicious. This recipe is served with rice & beans, and we love a nice green salad too. Enjoy!
8 x Chicken Thighs, Bone-in & Skin On
2 x Tbsp. Honey, divided
3 x Sprigs Rosemary
3 x Sprigs Cilantro
4 x Green Onions
1 x Small bunch fresh Thyme
1/4 Tsp. Ground Cloves
1/4 Tsp. Ground Nutmeg
1/4 Tsp. Ground Allspice
1/3 Cup Golden Rum
1/3 Cup White Vinegar
1 Scotch Bonnet Chile (remove seeds and stalks)
4 Cloves of Garlic
1 Cup Plain Yogurt
To begin, preheat your oven to 425ºF. I like to make the Jerk sauce first, and then the rest of recipe seems to flow quickly!
Roughly chop your green onions, and throw into a blender with all your spices, thyme leaves from most of your bunch, garlic, rum, vinegar, scotch bonnet pepper, 1 tablespoon of the honey, and 2 teaspoons of kosher salt. Blend these ingredients until you are left with a smooth paste. If it is a bit too runny, add another green onion to thicken it up a touch. If it is too thick, add a bit of olive oil to loosen it. You can give it a taste to see if the spice is at a good level for you – beware this is a spicy sauce!
Heat a large, ovenproof pan on medium heat. Meanwhile, drizzle your chicken thighs with olive oil and season with salt and pepper. Using your hands, rub these ingredients all over the thighs. Place the skin side down in your hot pan, and let brown for 3-5 minutes. Once the skin is nicely seared, flip the chicken and brown the other side for 3-5 minutes. Remove from heat and flip so the skin side is up again. Pour the jerk sauce all around your chicken thighs. Drizzle the remaining tablespoon of honey over the thighs. Place a few sprigs of fresh rosemary and thyme in the pan and pop on the top shelf of your oven for 15-20 minutes until chicken is cooked through. To elevate the chicken a bit more, I now place the over on broil, and let the skin get crispy for 3-5 minutes (be careful not to burn it!).
In a separate bowl, mix 1 cup of yogurt with some chopped cilantro, a bit of olive oil, the zest and juice of 1/2 a lime, and a pinch of salt. This mix will help cut the heat of the jerk sauce, just spoon a bit on top and enjoy!